Blueberry Cobbler

For the blueberry cobbler, bring the milk to a boil and pour over the breadcrumbs and cover. Knead the soft mixture into a smooth paste.

Beat the egg whites to snow. Cream butter with yolks, sugar and the lemon zest, mix with almonds and the bread pulp.

Finally, mix in the blueberries and the beaten egg whites. Pour into a buttered and crumb-covered baking pan and bake in a preheated oven at 180 °C for about 40 minutes.

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